Hollandaise Sauce
Put 3 egg yolks and 1 tablespoon water in the top of a double boiler and stir briskly with a wire whip or slotted spoon until creamy. Remove the top of the boiler to a warm place or else add a little cold water to the bottom part to keep the water below the boiling point. Add ½ pound butter, a little at a time, stirring constantly, and having each addition thoroughly blended before the next is added. Season to taste and, if to be used with fish, add a little lemon juice. To make the sauce lighter add 1 tablespoon hot water.
Béarnaise Sauce
Remove the leaves from the stems of 3 sprigs tarragon and 3 chervil. Chop the stems and mix with 2 shallots, chopped, 4 peppercorns, crushed, and ¼ cup each tarragon vinegar and white wine. Cook all together until it is reduced to a thick paste. Beat 3 egg yolks slightly, add 1 tablespoon water, and combine with the paste in the top of a double boiler. Stir briskly with a wire whip or slotted spoon until creamy, adding water to the bottom of the double boiler to keep it just under the boiling point. Add ½ pound butter, a little at a time, stirring constantly and having each addition thoroughly blended before the next is added. Season to taste with salt and a very little cayenne pepper. Strain through a fine sieve and add the chopped leaves of the tarragon and chervil. Use with broiled steak.
Choron Sauce
To 1 cup béarnaise sauce add ¼ cup tomato purée or tomato sauce reduced until it is very thick. Use with broiled meat, chicken, or fish.
Maltaise Sauce
When hollandaise sauce is ready to serve, add 2 or 3 tablespoons orange juice of good color and a little finely grated orange rind. The sauce should be pink and a little pink vegetable coloring may be added to make it so. Use with asparagus.
Mousseline Sauce
Just before serving, add 2 tablespoons whipped cream to 1 cup hollandaise sauce.
Valois Sauce
To 1 cup béarnaise sauce add 1 teaspoon melted beef extract to give a light brownish color. Use with eggs or broiled chicken.
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